Next to Italian food I definitely would say that my favorite meals are Mexican dishes. You could ask me any day of the week what I want for lunch or dinner and I could always go for enchiladas, tacos or nachos. True story!
Cinco de Mayo is coming up next week and we will be hosting a potluck lunch at work. This got my gears going thinking about what I’m going to bring. I’m such a huge fan of chips and salsa so I thought that I might bring a variety of salsa to enjoy with chips or on tacos.
For today’s post I’m teaming up with Food Should Taste Good, the makers of a delicious line of chips and crackers that are all non-GMO, gluten-free and certified Kosher. Food Should Taste Good™ believes in crafting better snacks, as they know food tastes best when it’s made with real ingredients. They offer over 17 varieties of tortilla chips! I picked my 3 favorite flavors and created salsa recipes that complemented the flavors perfectly. Whether you’re looking for a mild salsa, smoky and spicy or a savory treat, I’ve got a salsa for you today!
The Blue Corn tortilla chips were my first choice. They are thin and crispy and seemed like they would be perfect for my Smoky Chipotle Salsa made with chipotle chiles and roasted tomatoes. The light crisp crunch of these chips are perfect for scooping and the hint of salt adds the perfect finish to the flavor.
- 1½ pounds plum tomatoes, cored and halved
- 1 thinly sliced medium onion
- 2 tablespoons canola oil
- 1½ teaspoons coarse salt
- ¼ cup fresh lime juice
- ¼ teaspoon ground pepper
- 1 to 2 canned chipotles in adobo sauce
- ½ cup coarsely chopped fresh cilantro
- Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool. Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.
Salsa Verde is one of my favorite dips for tortilla chips and using the Jalapeno flavored chips to compliment the tangy flavor of the tomatillos just seemed right. These chips offer a fresh garden taste of jalapeno peppers with the right amount of spicy.
- 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
- Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
- 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
- Scant ¼ cup finely chopped onion
- Preheat a broiler.
- Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and ¼ cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous ¼ teaspoon.
Mango salsa is another one of my favorite things to make and if you haven’t tried a good mango salsa, you’re missing out! The sweet/savory combination of flavors is really irresistible and it looks so pretty! These chips are made with fresh lime juice and are perfect on their own or dunked into this light and mild salsa.
- 2 ripe mangoes, peeled, pitted and diced (about 3 cups)
- 1 small red onion, peeled and diced
- 1-2 jalapenos, seeded and diced
- ½ cup chopped fresh cilantro, loosely packed
- juice of one lime
- Toss all ingredients together until combined. Season with salt and pepper if needed.
Food Should Taste Good™ believes in crafting better snacks, as they know food tastes best when it’s made with real ingredients. Food Should Taste Good Tortilla Chips are wholesome snacks that deliver on great taste, real, simple ingredients and sophisticated flavor. For more information on Food Should Taste Good visit www.foodshouldtastegood.com.
This is a sponsored post from Food Should Taste Good. All opinions expressed are my own.